Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Trim stems, halve mini sweet peppers, and scoop out seeds. Drizzle with olive oil and season lightly with sea salt.

In a medium bowl, combine crumbled feta, Greek yogurt, chopped herbs, and garlic powder until well blended.

Stuff each pepper halfway with the creamy feta mixture using a small spoon or piping bag.

Roast the stuffed peppers on the prepared sheet for 12–15 minutes until edges are charred and cheese is golden.

Serve warm or at room temperature, optionally sprinkle with lemon zest or crushed red pepper flakes.